000			03940nas|a2200421 a 4500
005			20260817162841.0
008			071022s2006 th uu|m rtt 0| a1eng d
035			_a.b11826198
099		9	_aAIT Thesis no.FB-06-01
100	0		_aLatchaporn Thamteerasathian
245	1	0	_aApplication of chitosan beads as a probiotic carrier in fruit juice
260			_aPathum Thani, Thailand : _bAsian Institute of Technology, _c2006
300			_a80 leaves : _bill.
490	1		_aThesis ; _vno. FB-06-01
500			_aA thesis submitted in partial fulfillment of requirements for the degree of Master of Science, School of Environment, Resources and Development
502			_aThesis (M.Sc.) - Asian Institute of Technology, 2006
520			_aThis work aimed at evaluating the potential of chitosan protecting probiotic and increasing its viability in fruit juice. The resistances to some simulated conditions of the human gastrointestinal tract (gastric and intestinal) and over a period of storage time were evaluated. The effects of preparative parameters on physiological changes of encapsulated beads and probiotic characteristics of L. fermentum were also studied. It was found that L. fermentum obtained from Thai Institute of Scientific and Technological Research (TISTR) could serve as good probiotic bacteria because of their characteristics of resistance to acid, bile salt tolerance and antipathogenic activity against selected pathogen as B. cereus, E. coli 0157: H7, L. monocytogenes, S. Typhimurium, St. aureus. Chitosan was found to provide a good coating material to protect L. fermentum cells. Encapsulated L. fermentum demonstrated a significant increase in survival compared with free L. fermentum when exposed to gastrointestinal tract conditions and over the storage conditions in fruit juice for 4 weeks. They could maintain their viability which corresponds to the required therapeutic minimum dose for both refrigerated and ambient conditions. Size and TPP conditions including pH and concentrations were found as main effects on encapsulation efficiency whereas physical changes of beads like density, hardness and stickiness values were obtained effects from chitosan concentrations and TPP conditions. Large probiotic-chitosan beads (produced by using a I ml micropipette) obtained had more advantages than small beads (produced by no.24 injection needle) as regards higher encapsulation efficiency and were more acceptable to sensory panelists. On the other hand, small probiotic chitosan beads achieved the good characteristic in case of longer shelf life and supported more L. fermentum than large beads when compared at the same storage period. Overall the use of chitosan beads for encapsulation of probiotics to be used in fruit juice seems to have very good potential.
650		0	_aChitosan
650		0	_aFruit juices
650		0	_aFunctional foods
700	1		_aRakshit, Sudip Kumar, _eChairperson
700	0		_aAthapol Noomhorm, _eExamination Committee
700	1		_aJayasuriya, H.P.W., _eExamination Committee
710	2		_aDhurakij Pundit University Overseas Scholarship, _eScholarship Donor
710	2		_aAsian Institute of Technology Fellowship, _eScholarship Donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. FB-06-01
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B09855
907			_a.b11826198 _bmnait _cu
902			_a240402
998			_b0 _c071022 _dm _ea _fu _g0
945			_lmnait
945			_lmnarc
942			_c20
942			_c40
909			_aBarcode : 30050120100036 _bCREATED : 2001-05-21 _cRECORD # : i1224398x _dLPATRON : 1024455 _eLCHKIN : 2018-06-07 _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 3 _iTOT CHKOUT : 15 _jTOT RENEW : 15
909			_aBarcode : 30050120229330 _bCREATED : 2016-04-19 _cRECORD # : i12937903 _dLPATRON : 0 _eLCHKIN : - _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 0 _jTOT RENEW : 0
999			_c6507 _d6507